Food Packaging Materials Research Articles

Research on Innovative Design of Takeaway Food Packaging Materials and Functions under the Concept of Sustainable Development

In the context of global advocacy for sustainable development and the Sustainable Development Goals (SDGs), the rapid expansion of the takeaway industry has resulted in a significant increase in packaging waste. Traditional food packaging materials often fail to meet environmental standards, are functionally limited, and lack innovation. This research examines how to address the functional needs of takeaway food packaging while minimizing its negative environmental impact, emphasizing innovative solutions aligned with eco-humanism development principles. By analyzing the challenges, limitations, and functional requirements of existing Chinese takeaway packaging, the study proposes design solutions that integrate sustainable development principles. Utilizing methods such as literature analysis, case studies, market research, and material experimentation, the research explores the application of new eco-friendly materials and optimization of packaging multifunctionality. The findings aim to promote sustainable practices, enhance user experiences, and reduce environmental waste, thereby supporting the green transformation of the takeaway industry. This study provides practical insights for designers, businesses, and policymakers, fostering innovation and sustainable development within the packaging industry and aligning with broader environmental goals.

Chitosan-gelatin composite hydrogel antibacterial film for food packaging

Antibacterial hydrogel film can serve as food packaging materials to prevent bacteria growth and spread, thereby extending shelf life and improve food safety. In this study, an efficient antibacterial hydrogel film (CLG) was prepared with chitosan, lysine, and gelatin. The light transmission of the CLG hydrogel film was over 80 % in the visible region, facilitating the observation of chicken breast storage conditions. Additionally, the swelling ratios of the hydrogel films decreased with increasing gelatin concentration, from 145.7 g/g (CLG1) to 92.6 g/g (CLG2) and 81.5 g/g (CLG3). This reduction was attributed to the denser network structure formed by the interaction between gelatin and the CL polymer. The Scanning Electron Microscopy (SEM) showed that the water-absorbed CLG hydrogel had a unique sponge shape. Moreover, the CLG hydrogel film exhibits high antibacterial activity against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). In a practical storage experiment, the CLG hydrogel film extended the shelf life of chicken breast by up to 4 days compared to untreated samples, while effectively reducing total volatile basic nitrogen (TVB-N) levels. This hydrogel film is expected to become a promising food packaging material.

Bisphenol A in Indian Take-Out Soups: Compliance, Implications and Sustainable Solutions

This research investigates the migration of Bisphenol A (BPA) from packaging containers into take-out vegetable soups and premixed tomato soups through three replicate studies. The samples underwent extraction using solid-phase extraction (SPE) cartridges, followed by separation on a C18 column. BPA concentrations in the soups were assessed at 15, 30, and 45-minute intervals, consistently revealing undetectable levels (<LOQ). Plastic packaging samples, known for BPA utilization in production, remained below the Specific Migration Limit (SML) set at 0.5 mg.kg-1, irrespective of material type or contact conditions. These results, conforming to EC regulations, suggest that food-contact materials (FCMs) in the Indian market pose no apparent health hazards during initial use. The absence of detectable BPA levels is attributed to the limited time-temperature relationship during the study. However, caution is warranted as BPA migration can occur with repeated use, emphasizing the importance of considering material quality and intended use of FCMs. The study underscores the significance of understanding BPA leaching under varied conditions, necessitating further research to explore long-term implications. Overall, the findings provide valuable insights for regulators, manufacturers, and consumers, contributing to the ongoing discourse on food safety and using plastic materials in food packaging.

Antibacterial cellulose-based membrane with heat dissipation and liquid transportation for food packaging applications

Food spoilage, caused by fungi and bacteria, has drawn increasing attention due to the lack of suitable temperature and humidity control, resulting in food waste and health risks. It is still a great challenge to develop green packaging materials with excellent antibacterial activities and effective temperature/humidity control for food preservation. Herein, a new strategy is proposed to obtain food packaging material with antibacterial ability, heat dissipation, and liquid transportation functions. In this strategy, Zn-Al layered double hydroxide (LDH)@cellulose was obtained by extracting cellulose from sugarcane husks, followed by in-situ growth of LDH nanosheets on the surface of cellulose. Then, asymmetric structured packaging material, namely cellulose acetate/LDH@cellulose (CALC) membrane, was prepared by the combination of electrospinning and hydrophobic modification. The characterization results confirmed that the CALC membrane exhibits asymmetric surface structure and wettability properties, endowing heat dissipation and liquid transportation for food packaging applications. Due to the asymmetric reflectivity and infrared emissivity, the CALC membrane exhibited excellent heat dissipation properties with a surface temperature of 10.3℃, which is lower than that of commercial food packaging material. Furthermore, the excellent liquid transport properties of the CALC membrane are demonstrated by the fact that water can penetrate from the hydrophobic side to the hydrophilic side within 32s, providing the appropriate storage temperature and dry environment for foods. In addition, compared with PE film, the CALC membrane also has antibacterial properties and UV resistance, which is beneficial to improving the storage conditions for foods. This study shows that the developed CALC membrane and corresponding design strategy can be extended for the preparation of other packaging materials for applications in research and food industrial fields.

Preparation and characterization of mangiferin-loaded polylactic acid nanofiber mat with antioxidant and anti-browning properties for the development of food packaging products

In this study, antioxidant nanofiber-based food packaging material composed of polylactic acid (PLA) and mangiferin (MG) was produced to reduce food spoilage. To this end, MG was extracted from Mangifera indica and chemically characterized. In vitro assays for scavenging several radical ions showed excellent antioxidant properties of MG. Thereafter, MG was blended with PLA to form nanofibers (PLA-MG) using electrospinning. The Field Emission-Scanning Electron Microscopy (FE-SEM) images of the prepared nanofibers displayed defect-free homogeneous morphology with an average fiber diameter of 176.89 ± 61.97 nm. Fabricated nanofibers were physico-chemically characterized. From chromatography, mangiferin content in the PLA-MG fiber was found to be 40.55 ± 3.7 μg/mg of fiber. Contact angle measurements of the fabricated nanofibers showed the hydrophobic nature of PLA-MG nanofibers. PLA-MG nanofibers demonstrated a significantly higher antioxidant activity compared to PLA nanofibers (****p < 0.0001), as evidenced by their superior performance in DPPH, ABTS, and FRAP assays. Specifically, PLA-MG nanofibers exhibited 3676 ± 3.46 mg/100 g vitamin C equivalents in antioxidant activity (VCEAC) and 1866 ± 2.12 VCEAC in ABTS and DPPH radical scavenging assays respectively. Further, apples wrapped with PLA-MG nanofibers showed that the browning of the fruit decreased when compared with controls. The MTT assay and live-dead assay indicated that the fabricated nanofibers were cytocompatible with L929 fibroblasts. The results showed that the fabricated PLA-MG nanofibers can be an effective non-toxic food packaging material to increase the shelf-life of the food. Finally, PLA-MG nanofiber-coated food container production was demonstrated to be commercialized for the effective transportation of food.

Active polyvinyl alcohol films with enhanced strength, antioxidant and antibacterial properties by incorporating nanocellulose and tannin

There is an increasing demand of food packaging materials from sustainable bio- polymers. In this study, tannin-cellulose nanocrystal (TCNCs) fillers were first prepared using dialdehyde cellulose nanocrystal (DACNCs) and tannin through the nucleophilic addition reaction, and then added to PVA matrix as reinforcement fillers to fabricate active food packaging films. FT-IR analysis confirmed the successful reaction between PVA and TCNCs. The incorporation of TCNCs imparted high antibacterial, UV blocking and antioxidant capabilities to the composite films, maximumly achieving a 75 % DPPH free radical scavenging rate while blocking all UV rays. The addition of TCNCs resulted in an increase in water contact angle, alongside decreases in swelling ratio and solubility, indicating the enhanced water resistance. The composite films exhibited a 66.7 % decrease in oxygen permeability (OP) compared to the PVA film, with a slight increase observed in water vapor permeability (WVP). The tensile strength increased from 49.65 MPa to 74.17 MPa by adding 15 % of TCNCs due to the chemical crosslinking between PVA and TCNCs. Wrapping cherry tomatoes with these films prolonged the postharvest life compared to using polyethylene (PE) and pure PVA films. Films derived from sustainable biopolymers show great potential for use in fresh produce packaging.

Novel antimicrobial packaging film with finger wrinkles structures based on egg white and chitosan coating for fruit preservation.

Developing a high-barrier, green, and sustainable functional packaging film material to address food safety is urgently needed but remains a significant challenge. Natural biopolymers possess the potential to serve as contemporary eco-friendly food packaging materials due to their exceptional biocompatibility and biodegradability. Herein, we present a novel class of renewable and degradable films fashioned from Egg white protein (EWP) and chitosan (CS) biopolymers. And we detected their structural, physical, and functional properties to ensure a nanocomposite film with the optimal performances. Scanning electron microscopy (SEM) images demonstrated a consistent enhancement in the crinkle level of the composite film as the mass ratio of CS increased. Furthermore, the tensile strength (TS) and elongation at break (EAB) of these films were enhanced to 402.6 % and 107.9 %, respectively. Nevertheless, the oxygen permeability (OP) and water vapor permeability (WVP) were notably reduced to 68.1 % and 93.3 %, respectively. Compared to EWP/CS/Cur0, the antibacterial rate of prepared EWP/CS/Cur(Xie et al., 2024 [3]) films were enhanced to 105.4 % and 183.9 % for E. coli and S. aureus, respectively. During banana and green grape preservation, these functional films significantly retarded the decline in weight and firmness. Therefore, EWP/CS films augmented with bioactive materials could potentially serve as preservation packaging, exhibiting notable ecological advantages and recyclability potential, thus demonstrating considerable potential as a substitution for conventional plastic storage packages.

Performances of starch foam improved by an alginate coating

This research aims to develop an environmentally friendly food packaging based on starch foam coated with alginate. The foam was coated with various concentrations of an alginate solution (0, 0.5, 1.0, 1.5, and 2.0 %w/v). The effects of these coatings on the properties of starch foam were then investigated. The results showed that the alginate coating increased the density of the starch foam. Starch foam coated with the alginate solution at a concentration of 1.0 %w/v showed the optimum flexural stress at maximum load (4.72 MPa), hardness (96), and mass loss in water (5.51 %). These results showed significant improvements in these properties by comparison with the uncoated foam. The alginate coating slightly improved the thermal stability of the starch foam and did not significantly delay the biodegradation of the starch foam in soil. In conclusion, coating starch foam with an alginate solution presents a viable approach to developing sustainable food packaging materials with enhanced mechanical and water resistance properties.

Risk assessment of migrants released from multilayer packaging materials: Direct immersion-solid-phase microextraction coupled to gas chromatography-mass spectrometry

Milk is commonly contained in plastic multilayer pouches or cartons. Substances in these food packaging materials, such as additives, processing aids, degradation products, and residues may migrate into the milk, thereby causing contamination and human health risks. The migration of substances from six plastic multilayer pouches and five multilayer cartons that are commonly used as milk packaging materials into a model food (50 % ethanol) was studied. A direct immersion -solid phase microextraction-gas chromatography mass spectrometry (DI-SPME-GC-MS) method was optimized for the identification and quantification of the migrants. The optimal conditions were determined to be 60 min extraction time, 75 °C extraction temperature, and 1000 rpm stirring rate. Using this method, 36 compounds were found to have migrated into the milk, including several additives (such as bis(2-ethylhexyl) phthalate, acetyl tributyl citrate and erucamide), several degradation products (such as 2,4-di-tert-butylphenol and 7,9-di-tert-butyl-1-oxaspiro(4,5)deca-6,9-diene-2,8-dione), an initiator residue, and some solvents. A risk assessment was then conducted, and it was found that the exposure of certain substances from six plastic multilayer pouches into 50 % ethanol might pose potential human health risk. Our study showed that DI-SPME-GC-MS is a fast and efficient migration detection method, and our findings provide an important reference for the risk assessment of the potential migration of toxic substances from multilayer packaging materials into milk.

Preparation and Characterization of Egg White Protein-Based Composite Edible Coating Containing Thymol Nanoemulsion

In this study, thymol-loaded nanoemulsion (THYNE) was incorporated into a mixture of egg white protein and hyaluronic acid to prepare antibacterial biopolymer coatings. The oil phase of the nanoemulsion (NE) was prepared by mixing different mass ratios of thymol and corn oil. NE was formed using ultrasonic emulsification, and the physicochemical properties of the NE were investigated. When the content of thymol in the oil phase was 30%, the particle size reached a minimum of 107.93 nm, PDI was 0.167, and Zeta potential was −18.2 mV, and it remained kinetically stable after 4 weeks of storage at 4 °C. Based on this study, composite coatings containing 5%, 10% and 20% THYNE were prepared, and the rheological properties, microstructure, FTIR, release properties and antibacterial properties of the coatings were investigated. The results show that the coating solutions exhibited shear thinning behavior. With increasing THYNE content, the coating structure became loose and inhomogeneous. The release rate of THY in the coatings was greater in 95% ethanol–water solution than in deionized water. In addition, the coating solutions showed stronger antibacterial activity against Staphylococcus aureus than against Escherichia coli. The egg white protein-based composite coating containing THYNE developed in this study is expected to be an antibacterial material for food packaging with sustained release performance.

Polyvinyl alcohol/cellulose nanocrystals incorporated with apple waste-derived carbon dots as an excellent UV food packaging material

Ultraviolet (UV) radiation has significantly reduced food quality. With the increase in UV radiation to Earth due to ozone layer depletion, the need for eco-friendly UV-blocking food packaging materials is becoming very important. This work synthesized carbon dots (CD) from apple waste and then incorporated them into polyvinyl alcohol (PVA)/cellulose nanocrystals (CNC) to develop UV-blocking packaging materials. The CD was even distributed and highly compatible with the PVA/CNC matrix (5 wt% of CNC) to form a compact and continuous film without defects. In particular, the UV-blocking ability of PVA/CNC/CD was substantially improved. PVA/CNC/CD 1 % (1 wt% of CD) exhibits excellent UV-blocking ability, which can block about 78.2 % of UVA and 91 % of UVB. The UV protection factor of this composite was 5.9 times higher than that of PVA/CNC. In addition, the prepared composite films keep high transparency with over 70 % transmittance of visible light at 660 nm. The potential use of developed composites as UV-blocking packaging materials was demonstrated by lab-scale packaging tests with cherry tomatoes.

Improving Thermo-Sealing of Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) by Blending with Polycaprolactone

Poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) is a biodegradable biopolymer from the PHAs family that has potential to replace conventional plastics and reduce plastic pollution. However, PHBV has thermo-sealability issues, making it challenging to use for bags. Blending it with polycaprolactone (PCL) could address this but may alter the barrier properties of the films, affecting their effectiveness as food packaging material. This study examined the properties and heat-sealing capacity of PHBV/PCL blend films (ratios: 60/40, 50/50, and 40/60), obtained by melt blending and compression moulding. Both polymers are immiscible and were in separated phases; the continuous phase was PHBV in the 60/40 blend and PCL in the 40/60 blend, while the 50/50 sample exhibited interpenetrating bicontinuous phases of both polymers. The permeability to water vapour, oxygen, and D-limonene increased as the PCL content rose, especially when it formed the continuous phase in the matrix. The elastic modulus and resistance to break decreased, while extensibility increased, more markedly when PCL was the continuous phase. However, the continuity of PCL phase provided the films with better thermal adhesion and seal strength. The 50/50 blend showed the best balance between heat sealability and barrier properties, making it the most suitable for food packaging in sealed bags.

Cellulose nanofibrils-based packaging films synergistically reinforced by lignin and tea polyphenols for strawberry preservation

Developing biomass-based food packaging materials could alleviate resource scarcity and environmental pollution. This study successfully fabricated cellulose nanofibrils-based packaging films synergistically reinforced by lignin and tea polyphenols for fruit preservation. Thanks to the abundant carboxyl and hydroxyl groups in modified lignin and tea polyphenol, the composite film delivered the highest tensile strength and Young’s modulus of 230.7 MPa and 11.9 GPa, respectively. The water vapor permeability (WVP) and oxygen permeability (OP) of composite film were as low as 2.53 × 10−11 g m−1 s−1 Pa−1 and 1.69 × 10−16 cm m−2 s−1 Pa−1, respectively, demonstrating excellent barrier performance. Furthermore, the composite film possessed remarkable antibacterial (100 % antibacterial activity against two types of bacteria), antioxidant (DPPH free radical scavenging activity of 90 %), and UV shielding properties (impressive UV shielding rate of 99.0 %). Strawberry preservation experiments showed that these composite films could significantly extend shelf life, owing to the excellent barrier and antimicrobial properties. Our research indicated that these composite films could be promising food packaging material compared with traditional plastic and showed great application potential in fruit preservation.

Starch-nanoencapsulated polyphenol-induced polysaccharide gel coatings with efficient preservation capability

Here, a facile self-assembly strategy was used to fabricate octenyl succinic anhydride starch (OSAS) nano micelles for encapsulation of K-carrageenan comprising curcumin (Cur) (KC/Cur-OSAS). KC/Cur-OSAS was used as a multipurpose edible food packaging coating on grapes. The characteristics, storage stability, photoactivated antibacterial properties and antimicrobial mechanisms of KC/Cur-OSAS were investigated. The experimental results demonstrated the potential photoactivated antibacterial performance of KC/Cur-OSAS gel coating, with an antibacterial efficacy of more than of 99 % against S. aureus and E. coli. Moreover, the coating showed good biocompatibility and 3D printing potential, and could reduce dewatering, prevent nutrient degradation, inhibit bacterial proliferation, increase nutritional content, maintain food quality, and extend the shelf life of food by more than 3 days, when conserved at a temperature of 25 °C. Hence, the light-driven KC/Cur-OSAS coatings prepared in this has great potential for improving nutrient loading and extending the shelf life of perishable food and can be used for developing food packaging and preservation materials.

Intelligent active packaging of sodium alginate and pectin mixed with Aronia melanocarpa anthocyanins and tea polyphenols for shrimp freshness monitoring and preservation

In this study, an intelligent active packaging film was developed using sodium alginate (SA) and pectin (PC) as the film matrix, with Aronia melanocarpa anthocyanins (AMA) as a pH-sensitive indicator and tea polyphenol (TP) added to stabilize the anthocyanins. The results demonstrated that AMA and TP formed hydrogen bonds with polysaccharides, which reduced the surface roughness of the film and enhanced the compatibility of the component. The interaction between TP and AMA improved the stability of AMA, leading to an increase in anthocyanin retention rate from (29.56 ± 1.22)% to (40.67 ± 1.83)% after 4 days of UV irradiation. The addition of TP significantly enhanced the tensile strength (from 3.13 MPa to 4.26 MPa), UV-blocking properties, and antioxidant activity (with DPPH and ABTS radical scavenging activities being 4.8 and 9.6 times higher than those of the SA/PC film), as well as the antibacterial properties of the film. Additionally, the film exhibited a distinct color response to pH changes. Finally, the films were successfully applied to preserve shrimp and provide real-time visual monitoring of freshness. The results indicated that the SA/PC/AMA-2/TP film extend the shelf life of shrimp by approximately 12 h compared with the control group, making it a promising new food packaging material with potential applications.

Release of Volatile Per- and Polyfluoroalkyl Substances from Plant Fiber-Based Food Packaging and Municipal Solid Waste to Gas under Simulated Landfill Conditions.

Per- and polyfluoroalkyl substances (PFAS) have been detected in plant fiber-based food packaging and most such packaging is disposed in landfills. The objective of this research was to evaluate the release of volatile PFAS to the gas-phase from PFAS-containing, single-use food packaging materials and from municipal solid waste (MSW) during anaerobic decomposition under simulated landfill conditions. After screening 46 materials for total F and 6:2 fluorotelomer alcohol (FTOH), packaging materials were classified as high or low F. High F materials included microwavable popcorn bags, natural plates, compostable bowls, biodegradable boxes, bagasse containers and eco-friendly plates, while the low F materials tested were paper plates, eco-friendly food trays and poly coated freezer paper. Summed PFAS release from the high F materials was 62-800 ng PFAS/g sample and 6:2 FTOH comprised 96.8-99.9% of the summed PFAS. The low F materials and MSW released 0.1-0.4 ng summed PFAS/g sample and 7:2-secondary (s) FTOH was the dominant volatile PFAS. PFAS were generally released early in the 123-285-day decomposition cycle, suggesting that some PFAS will be released prior to the installation of landfill gas collection systems. Nonetheless, PFAS have been reported in collected landfill gas, indicating that release occurs over many years.

Optimisation of plasma processes for decontamination of bacterial contaminants on polymeric food packaging materials

Abstract Foodborne diseases present a global health challenge, with over 420 000 deaths annually. Packaging plays a vital role in food safety but can introduce hazards if contaminated. Traditional decontamination methods are energy-intensive or leave toxic residues. Cold plasma technology offers promising solutions for generating antimicrobial reactive species. This study optimises a plasma system for packaging decontamination, achieving high inactivation rates for Staphylococcus epidermidis (gram-positive) and Acinetobacter baumannii (gram-negative), respectively 3.5 and 4.7. Statistical analysis guide process optimisation, highlighting factors enhancing biocidal action: treatment chamber size reduction, high duty cycle, and mist injection. The system proves effective against both kinds of bacteria, with gram-negative bacteria showing higher sensitivity. The study focuses on optimising an innovative process, emphasising the process towards industrialisation and highlighting economic and environmental benefits. This investigation’s innovative approach aims to bridge the gap between laboratory prototypes and industrial applications.

Polysaccharide-Based Composite Films: Promising Biodegradable Food Packaging Materials.

With growing concerns about environmental protection and sustainable development, the development of new biodegradable food packaging materials has become a significant focus for the future of food packaging. Polysaccharides, such as cellulose, chitosan, and starch, are considered ideal biodegradable packaging materials due to their wide availability, good biocompatibility, and biodegradability. These materials have garnered extensive attention from researchers in food packaging, leading to considerable advancements in the application of polysaccharide-based food packaging films, coatings, aerogels, and other forms. Therefore, this review focuses on the application of polysaccharide-based packaging films in food storage and preservation and discusses their preparation methods, application progress, challenges, and future development directions. Through an in-depth analysis of the existing literature, this review aims to provide sustainable and environmentally friendly solutions for the food packaging industry.

Influence of Talc in Polypropylene on Total Fluorine Measurements Used as an Indicator of Per- and Polyfluoroalkyl Substances (PFAS).

Increasing restrictions for chemicals of concern in plastic packaging materials have created an urgent need to accurately detect and quantify these chemicals. Total fluorine measurements have been utilized to screen for highly scrutinized per and poly-fluorinated substances (PFAS) in food packaging materials. Inorganic contributions to the total fluorine signal can result in false positive signals exceeding regulatory limits. The purpose of this study is to develop a method for determining the contribution of talc inorganic filler to the total fluorine signal. The influence of talc on total fluorine measurements of plastics was evaluated by compounding talc with virgin polypropylene (PP) then measuring the total fluorine concentration using oxidative pyrohydrolytic combustion ion chromatography. This study provides a framework to predict the contribution of talc in plastic samples to the total fluorine signal. A near infrared spectroscopy method was developed by employing the full width half height (FWHH) of the interstitial fluorine characteristic band of talc. The FWHH signal of the processed puck specimens was determined to be linearly increase with the measured total fluorine difference as a function of talc concentration (R2 = 0.9619). This study developed a method to predict contribution of talc fillers to the total fluorine signal of plastic samples. This method is critical for accurately determining the regulatory compliance of talc filled plastic samples for PFAS using total fluorine. Total fluorine is a common regulatory compliance technique as an indicator of PFAS. Talc is a common plastic filler that contains fluorine as a contaminant. The fluorine in talc contributes to the total fluorine signal, which can falsely elevate the total fluorine signal, potentially resulting in the lack of regulatory compliance. The developed method serves as a framework of how to identify the fluorine contribution of inorganic fillers in plastics.

Antimicrobial efficacy of carvacrol-loaded curdlan hydrogels for enhancing shelf-life in seafood packaging applications

As global warming and the energy crisis receive increasing attention, the development of ecofriendly functional food packaging materials has also garnered significant interest. In this study, curdlan was combined with foaming agents (Cremodan and xanthan) and a crosslinking agent (sodium trimetaphosphate) to form a porous curdlan hydrogel. The material properties of the curdlan hydrogels were characterized using scanning electron microscopy (SEM), Fourier transform infrared (FTIR) spectroscopy, and a thermogravimetric analysis (TGA). Results showed that the 2 % curdlan hydrogel exhibited a high water content (96.2 %), and swelling (89.2 %) and reswelling abilities (89.5 %), with a distinctly porous structure and excellent thermostability. These properties make it suitable for loading carvacrol, resulting in the formation of a carvacrol/curdlan hydrogel. In the results of antimicrobial testing, the carvacrol/curdlan hydrogel showed greater antimicrobial properties against Shewanella putrefaciens (32.3 mm) and Vibrio harveyi (33.1 mm) compared to V. parahaemolyticus (24.5 mm) in inhibition zone test. Noteworthy was the certain degree of antimicrobial ability of the carvacrol/curdlan hydrogel, which continuously exhibited microbial inhibition of the total viable count (TVC) of the no-inoculated and V. parahaemolyticus-inoculated group on sea bass fillets during 6 days of storage. In addition, the carvacrol/curdlan hydrogel inhibited the S. putrefaciens-caused microbial spoilage of fish. However, the continuous antibacterial ability of carvacrol/curdlan hydrogel needs to be improved. In future work, changing the porous size of curdlan hydrogel to control the carvacrol release for elongating the durability and long-term usage will be accomplished to fit the need in functional packaging applications.